Cabbage Crunch Arugula Salad

Cabbage Crunch Arugula Salad is all about the crunch and how well it goes with the sweet and sour whole30 approved dressing. It is the perfect complement to a hearty winter soup or side to any protein, and it’s made with ingredients you should already have in your pantry.

Cabbage Crunch Arugula Salad

Not to mention that it’s another great way to get your greens game on.  At the beginning of our whole30 experience, we were eating too much meat while transitioning from a plant-based diet.  It took us a couple of weeks to get the right ratio of veggies to protein that worked for us.  I finally hit my stride to include way more vegetables to meat, which is what we were used to.  We felt better for it.  The ratio is different for everyone so listen to your body.  Either way, getting plenty of fresh veggies is key to a successful whole30.

Cabbage Crunch Arugula Salad

This is a really quick salad to make.  The added spiralized fuji apple adds flavor and novelty.  When it comes to apples I always use organic and the peel stays on for color.

Cabbage Crunch Arugula Salad

I served it for lunch with this Thai Salmon Chowder (but left out the corn).

About the salad, please note in the recipe…make sure you let the dates soak in the dressing ingredients before blending.

Cabbage Crunch Arugula Salad

Let me know how you like it ♥


 Cabbage Crunch Arugula Salad (serves 4-6)

3 cups packed fresh arugula

2 cups chopped romaine lettuce

1 cup shredded thin white cabbage

1/2 cup shredded thin purple cabbage

1 fuji apple, spiraled on the thinnest noodle (or chopped small)

1/3 cup red onion, sliced in thin half moons

1/2 cup coarsely chopped toasted walnuts

2 tablespoons raisins

2 strips crisp bacon, chopped fine (it’s optional & can omit for vegan option)


3 pitted and halved medjool dates

2 tablespoons lemon juice

1 tablespoon Trader Joe’s deli style spicy brown mustard (compliant)

1/2 cup avocado oil (or olive oil)

1/2 teaspoon sea salt

pinch of black pepper


Place the dates, lemon juice, mustard, salt, pepper and avocado oil in the pitcher of a blender.  Set aside. Let dates soak and soften for 10 minutes.

Place all the vegetables in a large salad bowl.  Top with spiralized apple, toasted and walnuts.

Blend dressing until smooth.  Dress and toss before serving. 

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